4 oz. spaghetti
3 slices bacon, chopped
1/2 c. chopped onion
1 clove garlic, minced
3 tbsp. all-purpose flour
1 (16 oz.) can tomatoes, cut up
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. milk
1 c. shredded American cheese (4 oz.)
2 c. cubed cooked chicken
1 (10 oz.) pkg. frozen peas, thawed
1/4 c. grated Parmesan cheese

Break spaghetti in half. Cook according to package directions; drain (should have about 2 cups).

In large saucepan cook bacon, onion and garlic until bacon is crisp; blend in flour. Add undrained tomatoes, soup and milk. Cook and stir until thickened and bubbly. Add shredded American cheese; stir until melted. Stir in cooked spaghetti, cubed chicken and thawed cheese.

Turn into a 2 1/2 quart casserole; top with Parmesan. Bake, uncovered at 350 degrees for 45 minutes. Makes 8 servings.